Vegan, Gluten-Free Chocolate Almond Butter Caramel Bars

This incredible vegan almond butter caramel bars with a yummy, crunchy chocolate cookie base with walnuts in the middle. These bars are naturally sweetened, gluten-free, and dairy free. An awesome, guilt-free snack!!

Ingredients

For the cookie base:

1 ¼ cup packed super fine blanched almond flour (I used Bob’s Red Mill)

¼ cup raw cacao powder

3 tablespoons melted and cooled unrefined coconut oil

3 tablespoons pure maple syrup (I used Trader Joes)

1 teaspoon vanilla extract

¼ teaspoon salt

For the almond butter layer or caramel layer:

  • 3/4 cup almond butter 
  • 1/3 cup pure maple syrup
  • 1/4 cup unrefined coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • ¾ cup chopped walnuts

For the chocolate topping:

  • 3/4 cup chocolate bars (I used chocolate bars with 75 to 80% cacao.)
  • 1/2 tablespoon unrefined coconut oil

Instructions

  1. Preheat oven to 350 degrees F. Line an 8″ x 8″ square pan with parchment paper. 
  2. In a medium bowl add almond flour, cacao powder, coconut oil, maple syrup, vanilla extract, and salt. Mix together with a fork until it forms a nice and thick crumb texture. Add to the pan and if needed, use your fingers to evenly press down mixture into the pan. Bake for 8-10 minutes. Allow the crust to cool for 10 minutes before adding caramel.
  3. Sprinkle the crust evenly with the walnuts.
  4. To make the almond butter caramel layer: In a small pot, add the almond butter, maple syrup, coconut oil, vanilla extract and sea salt and place over low to medium heat for approximately 2 minutes until caramel starts to just slightly bubble, stirring frequently. Remove from heat and pour caramel over the walnuts and crust.
  5. Place in the fridge for at least 30 minutes or until the almond butter mixture is completely hardened. 
  6. After 30 minutes, make the chocolate layer: Melt chocolate squares and coconut oil either in a small pot on the stove using low heat or microwave in 20 second intervals, stirring constantly until chocolate is completely melted.
  7. Pour the chocolate over the caramel layer; tilt the pan side-to-side so the chocolate is evenly distributed. Place in the fridge for at least 1 hour until chocolate is hardened and bars are completely cooled.
  8. Remove bars from the pan and cut into 16 bars (so they look like twix bars). Note: I cut the entire pan of bars in half, then cut those in half and so on so the bars are even.
  9. Bars should be kept covered in the fridge until ready to serve.

Let me know your thoughts below!

Enjoy!

Shaline

#vegan #recipes #glutenfree #dairyfree #healthysnacks

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